1) Preheat oven to 350 degrees F.
2) Grease one 10 x 6 x 2 -inch foil pan or spray with Pam or similar product (no flour).
1) In large skillet, cook and stir ground beef and sausage until almost brown, drain. Put ground beef and sausage back into the skillet and add the onions, finish cooking until onions are almost transparent. Stir in spaghetti sauce and heat through.
2) In medium sized bowl, mix together the cottage (or Ricotta) cheese, eggs and Parmesan cheese.
1) Spread thin layer of sauce over the bottom of the pan (about 5 soup ladles).
2) Place 3 lasagna noodles over the sauce.
3) Spread 1/2 of the cottage cheese across the top of the noodles (this does not appear to be a lot of cottage cheese).
4) Sprinkle 1/2 of the Mozzarella cheese across the top of the cottage cheese mix.
5) Repeat steps 1-4.
6) If you have enough sauce, add another layer of this plus some Mozzarella (more to your taste).
Cover the pan in one of two ways: using foil, completely wrap the pan, or use a special lid made for the foil pan (usually comes with the foil pan).
Bake the lasagna for 1 hour (at least), after one hour remove the lid (foil) and continue baking for another 10-15 minutes (until sauce bubbles). If you've added extra sauce, it may take a little longer to cook, but it's worth it.
If you'd like more cheese mixture, use another cup of cottage cheese, another egg and a whole cup of Parmesan. I have also used 1/2 cup of grated and 1/2 cup of shredded Parmesan. I add all the jars of spaghetti sauce, not just the 6 cups, which gives me extra sauce as well. I have fixed this in foil loaf pans for smaller individual servings and frozen them to be eaten later. Easier for two or one person to eat without having to eat lasagna for a week.
This recipe was adapted from a recipe found on CDKitchen.com (#15376), but this was no longer available as of 3 Nov 2018. The original recipe did not contain meat and it was divided into two foil pans; frozen and when ready, taken out to be baked at a later date.
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|Serving Size: 1 Serving (636g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 429 (47%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 24.5g||123 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 253.1mg||78 %|
|Sodium 1438.2mg||50 %|
|Potassium 1716mg||45 %|
|Total Carbohydrate 69g||20 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 65.7g|
|Protein 53.2g||76 %|
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Calories per serving: 920
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